CONTEST NOW CLOSED
Today’s the last day to get your free tickets ($20 value) to hear and see Hervé This, Maxime Bilet and Joe Schwarcz talk up molecular gastronomy at McGill’s Food Science 25th Anniversary Symposium at the MacDonald campus. Sound dry? It’s not.
We’re talking G-force speed centrifuges, slow-cooked meat without the slow-cooker, checkerboard jellies, inside out baked alaska, and jellies that pop in your mouth like caviar. It’s a chance to hear one of the founders talk about the cuisine and one of the best-known chefs talk about the dishes. Plus, a demo and a reception. All for a grand total of free.
To win: Leave a comment on this blog. The first 5 people to do so will win two tickets each.
Hola. Throwing my hat in for tickets.
hi amie! this sounds amazing and i’ve always been intrigued by the whole molecular gastronomy. here’s hoping i have a chance at peaking into the seminar. great work as usual on the blog 🙂
Ironique que ce symposium ait lieu au campusMacDonald, non?
Old MacDonald had a farm? This is not exactly traditional cooking : )